Grilled Rabbit Sausage over Stewed White Beans (Emeril Lagasse)

Prep Time: 25 Minutes

Cook Time: 15 Minutes

Ready In: 40 Minutes

Servings: 4

Ingredients:

1 rabbit, deboned and cut into 1-inch cubes (about 2 1/2 pounds)

6 slices bacon

1/2 cup pecan pieces, roughly chopped

1 teaspoon salt

1/2 teaspoon cayenne

1/2 teaspoon freshly ground black pepper

1 teaspoon dried thyme

1/4 cup chopped green onions

1/4 cup chopped parsley

1 tablespoon creole seasoning

2 tablespoons olive oil

1 small garlic clove, thinly sliced

1/4 cup chopped shallots

2 cups cooked canellini beans

salt and freshly ground black pepper

1 cup chiffonade fresh spinach

2 cups veal reduction

2 teaspoons fresh thyme leaves

1 tablespoon butter

parsley, for garnish

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Directions:

1. For the Beans:
2. For the sausage: Mix all the ingredients in a large bowl. Grind the mixture in a meat grinder fitted with a 1/4 inch die or coarsely grind in a food processor fitted with a metal blade.
3. **Form a teaspoon of the mixture into a small ball and pan-fry for a minute on each side to test the seasoning** Form the mixture into 3-inch patties, 1/4-inch thick. In a large saute pan, over medium heat, add the oil. When the oil is hot, pan-fry the patties for 3 to 4 minutes on each side.
4. For the Beans: Heat the oil in a saute pan, over medium heat. Fry the garlic slices until golden, about 1 minute, stirring constantly. Remove and drain on paper towels. Add the shallots and beans to the pan. Season with salt and pepper. Saute for 2 to 3 minutes. Add the spinach. Season with salt and pepper. Saute for 1 minute. Add the veal reduction and bring to a simmer. Cook for 2 minutes. Stir in the thyme and continue to simmer for 1 minute. Remove from the heat and stir in the butter.
5. To serve, spoon the bean mixture in the center of each plate. Lay 2 patties against each other over the beans. Garnish with parsley.
6. Essence (Emeril's Creole Seasoning):
7. Combine all ingredients thoroughly and store in an airtight jar or container.
8. Yield: about 2/3 cup
9. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

By RecipeOfHealth.com